Recipe: Los Angeles City School Enchiladas, City School Sweet Rolls, and Old-Fashioned Coffee Cake

CITY SCHOOL ENCHILADAS
Source: Los Angeles Times 9/23/82
Servings: 6

2 cups tomato puree
2 1/3 cups water
2 tablespoons chili powder
1 teaspoon salt
2 teaspoons sugar
1 pound Cheddar cheese -- shredded
1/2 cup chopped onion
1 bunch green onions -- sliced
1 dozen corn tortillas
1/2 cup oil

Combine tomato puree, water, chili powder, salt and sugar in a saucepan. Bring to a boil and simmer 30 minutes.

Combine about 3 1/2 cups shredded cheese, onions and 3/4 of the sliced green onions.

Dip tortillas in oil in round shallow pan to cover completely. Shake off excess oil and place tortillas on baking sheet.

Bake at 550F for 3 minutes until they are limp. Do not overcook.

Reduce heat to 350F.

Place 2 cups enchiladas in 12x9-inch baking dish or shallow baking pan. Using a slotted spatula, transfer tortillas to sauce pan to moisten. Remove each tortilla and fill with about 1/4 cup of the onion filling. Roll tightly and return to baking dish, allowing space between each enchilada. Sprinkle with remaining cheese.

Just before serving, heat enchiladas 5 minutes to melt cheese. Heat remaining sauce and spoon over enchiladas. Garnish with remaining green onion.

---

CITY SCHOOL SWEET ROLLS
Source: Los Angeles Times 9/23/82
Servings: 17

4 cakes yeast
2 cups lukewarm milk (or 1 cup milk plus
1 cup water)
1/2 cup sugar
2 teaspoons salt
1/2 cup shortening
1 large egg
1 cup cake flour
5 cups bread flour
3/4 to 1 1/2 tsp ground nutmeg
1/4 cup butter or margarine -- melted
Cake Crumb Filling
Powdered Sugar Glaze

Dissolve yeast in milk.

Combine sugar, salt, shortening and egg at low speed for 1 minute. Add milk mixture and mix 1 minute. Add flours and nutmeg and mix only enough for flour to be well incorporated, not more than 5 minutes.

Roll out to a rectangle shape. Brush with melted butter and sprinkle with Cake Crumb Filling. Roll up jellyroll fashion. Slice into 1 1/2-inch slices. Place on greased baking sheets, cut side down and pat out fairly flat. Let rise until doubled.

Bake at 400 for 15 minutes. When partially cooled, brush with Powdered Sugar Glaze.

CAKE CRUMB FILLING:
1 cup plain bread crumbs
1/2 cup packed brown sugar
1 teaspoon cinnamon

Combine and mix well.

POWDERED SUGAR GLAZE:
2 cups powdered sugar
1/4 cup hot water
1 teaspoon vanilla

Mix powdered sugar into hot water until smooth. Stir in vanilla.

---

OLD FASHIONED COFFEECAKE
Source: Los Angeles Times 9/23/82
From Hollywood High School 1970's.
Servings: 24

4 cups flour
2 cups packed brown sugar
1 1/2 cups sugar
3/4 teaspoon salt
2 teaspoons nutmeg
12 ounces chopped walnuts -- optional
1 1/2 cups oil
2 teaspoons cinnamon
2 teaspoons baking soda
1 tablespoon plus 1 teaspoon baking powder
3 large eggs
2 cups buttermilk

Combine flour, brown sugar, sugar, salt, nutmeg, walnuts and oil. Mix until crumbly. Set aside 1 1/2 cups crumb mixture.

Add cinnamon to 1 1/2 cups reserved crumb mixture.

Combine remaining crumb mixture with baking soda, baking powder, eggs and buttermilk. Blend gently. Do not overmix. Pour into 2 greased and floured 13x9-inch baking pans. Sprinkle evenly with reserved crumb topping.

Bake at 350F for 25 to 30 minutes or until cake tests done. Cut into squares to serve.